Grilled Chicken Sandwich

 Needed a healthy and filling dinner to fuel B after his swim meet this weekend, so this was it!!  He paired it with edamane and some french fries - we did a side salad!!  It was DELICIOUS!!!  New family fav!!

Serves 4

Ingredients:

2 large chicken breasts (or 4 thin cutlets)

2T olive oil

1t garlic powder

1t paprika

1t italian dressing

1/2t salt

1/2t pepper

For sandwiches:

4 buns (ciabatta works great!)

Lettuce

Tomato slices

Cheese (cheddar, provolone, swiss)

Mayo, Mustard, or Aioli

Prep the chicken - slide in half horizontally to make thinner pieces.

Drizzle olive oil over chicken - then season with garlic powder, paprika, italian seasoning, Salt, pepper.  Let sit 10-20 minutes 

Heat grill to medium-high heat.  Cook chicken 4-6 minutes per side. Internal temp should be 165.

Add cheese last minute - close lid to melt.

Lightly toast buns on grill for 1-2 minutes

Assemble - layer:

Bun

Sauce

Chicken

Lettuce

Tomato

Cheese

Top Bun

(We added avocado, bacon, and even some pesto!)

Honey Chipotle Chicken Bowls

 

Ingredients:

Honey Chipotle Chicken

• 1¼ lbs boneless skinless chicken breast (or thighs)

• 1½ tbsp olive oil

• 1½ tbsp honey

• 1 tbsp chipotle peppers in adobo, finely chopped
  (or 1½ tsp chipotle powder for mild spice)

• 1 tsp smoked paprika

• ¾ tsp garlic powder

• ½ tsp cumin

• ¾ tsp salt

• ¼ tsp black pepper

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Cilantro Lime Rice

• 1½ cups dry white or jasmine rice (makes ~4½ cups cooked)

• 2 tbsp chopped cilantro

• 1–1½ limes, juiced

• Salt to taste

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Bowl Add-Ins

• 1 cup black beans, rinsed & drained

• 1 cup corn (canned or frozen/thawed)

• 1½ avocados, diced
  (pack separately for lunch)

• ½ cup pickled red onions

• Lime wedges (optional)

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 Instructions

1. Cook the Rice

• Cook rice according to package directions.

• While warm, stir in lime juice, cilantro, and a pinch of salt.

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2. Cook the Chicken

1. Cut chicken into bite-size pieces.

2. Toss with olive oil, honey, chipotle, spices, salt & pepper.

3. Cook in a large skillet over medium-high heat for 6–8 minutes, stirring, until fully cooked and lightly caramelized.

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3. Quick Pickled Red Onions (Optional but 🔥)

• Thinly slice 1 small red onion.

• Cover with:

  • ½ cup vinegar

  • ½ cup water

  • 1 tsp sugar

  • ½ tsp salt

• Let sit 20–30 minutes.

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Assemble Bowls

Each bowl:

• ~1 cup rice

• ~5 oz chicken

• Beans + corn split evenly

• Avocado added fresh (or in small container for lunch)

• Pickled onions + lime wedge on top

Biscuit & Gravy Breakfast Bowls

Needed some more filling and nutritionist meals for bfast for the boys and this was it!!!  There wasn't enough gravy for Evan - HA! - but B was a huge fan!!  This is great to prep and just reheat all week!!  B had it every day for bfast :)

Ingredients

• 16 oz breakfast turkey sausage
• 5 jumbo biscuits I used Grands Southern Homestyle Biscuits
• 1 ¼ tablespoons butter
• 2 ½ tablespoons all-purpose flour
• 1 ¼ cups fat-free Fairlife milk
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon garlic powder
• 1 ¼ cups liquid egg whites
• 2 large eggs

Instructions

• Preheat the oven to 350°F. Arrange 5 oven-safe containers on a baking sheet and lightly spray with cooking spray.
• Cut each biscuit into quarters. Place the pieces from one full biscuit into each container.
• Heat a large skillet over medium-high heat. Cook the turkey sausage until fully cooked and no longer pink. Drain excess grease, remove from the pan, and set aside.
• Using the same skillet (do not wipe it out), melt the butter over medium heat. Whisk in the flour — the mixture will be thick and clumpy at first.
• Slowly whisk in the milk, about 2 tablespoons at a time, until smooth. Continue cooking and whisking until the gravy thickens.
• Remove from heat and stir in the salt, pepper, garlic powder, and cooked sausage.
• In a mixing bowl, whisk together the egg whites, whole eggs, and a pinch of salt and pepper.
• Evenly pour the egg mixture over the biscuits in each container. Spoon the sausage gravy evenly over the top.
• Bake for 30 minutes, or until the eggs are fully set and the biscuits are golden brown.
• Let cool before covering and refrigerating. Reheat in the microwave for 2–3 minutes.